This roast lamb takes only 20 minutes to cook to medium and it's just the right amount for 2 or 3.

Author: Maureen Shaw

Recipe type: Main

Cuisine: Australian

Serves: 2

Ingredients

1 lamb rump, approximately 250 grams (about ½ pound)

1 tablespoon olive oil

2 cloves garlic sliced

½ teaspoon dried rosemary leaves (1½ teaspoons freshly chopped)

¼ teaspoon dried thyme leaves (1 teaspoon freshly chopped)

¼ teaspoon salt

¼ teaspoon ground black pepper

Instructions

Pre-heat oven to 200C/400F

Take the lamb out about 15 minutes before roasting to come to room temperature.

Pat the lamb rump dry and stab slits in the meat and push a slice of garlic in each slit.

Rub the lamb with the olive oil and sprinkle the herbs, salt and pepper over the meat.

Place in a roasting pan about the size of the meat and pop it into the oven for 20 minutes for medium. (If your lamb rump is larger, you'll need to cook it longer. Medium should be between 65-70C/149-158F)

Let the meat rest for 10-20 minutes covered with foil.

Cut across the grain for tenderness (something I often get wrong) and serve with mint sauce or mint jelly.

Recipe by The Orgasmic Chef at https://orgasmicchef.com/mains/lamb/mini-lamb-rump-roast/